Ricasoli 1141
Chianti Classico Gran Selezione Gaiole Roncicone 2021
| Denomination | DOCG Chianti Classico Gran Selezione |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Aged for 22 months in 500-litre tonneaux (30% new oak and 70% second-fill), then bottled after ageing. |
- Name and vintage: Chianti Classico Gran Selezione Roncicone 2021 from Gaiole
- Grape and style: 100% Sangiovese; dry red, refined, savoury and with a mineral accent
- Vinification process: Fermentation in stainless steel at 24–27 °C with punch-downs for 14-16 days
- Ageing in wood: 22 months in 500-litre barrels (30% new, 70% second-use)
- Sensory characteristics: Bouquet of iris and violet with woody notes; ruby red colour
Description
What type of wine it is
Barone Ricasoli's Roncicone Chianti Classico Gran Selezione is a still red wine from Tuscany that represents the pure expression of the Sangiovese grape variety. Aged in oak barrels after fermentation in steel, it reveals a complex aromatic profile where iris and violet blend with delicate woody notes. On the palate, it shows a distinct savoury character and well-defined acidity, closing with an elegant structure of a mineral nature and a powerful finish.
Where it comes from
The grapes originate from the eponymous Roncicone vineyard, a hillside plot located at an altitude of three hundred and twenty metres in Gaiole in Chianti. The gentle south-east facing slopes are characterised by outcropping marine deposits from the Pliocene epoch. The soil alternates between sand and polished stones over a deep clay base, enriched on the surface with marine fossils and lignite. This unique geological matrix gives the wine a peculiar mineral freshness. The work in the vineyard aims to authentically enhance the identity of the estate's micro-terroir.
How it is produced
After a careful manual harvest and subsequent destemming, fermentation takes place in temperature-controlled truncated conical stainless steel tanks. The maceration phase on the skins lasts for about two weeks, during which daily punching down is performed to optimise extraction. The wine matures for twenty-two months in oak barrels, partly new and partly second-passage, thus acquiring its excellent structural definition. This long journey precedes the bottling of a wine with a dry, savoury character and great personality.
History and curiosities
This prestigious wine is produced in Gaiole in Chianti at the Barone Ricasoli winery, which has been linked to Brolio Castle since 1141. The result of careful research aimed at enhancing the various micro-terroirs, this exceptional Gran Selezione cru expresses the true essence of Sangiovese. The grapes ripen at an altitude of 320 metres on Pliocene marine deposits rich in fossils. Despite a 2021 vintage marked by frost and drought, the impeccable production care resulted in an impressive 97+ points from Wine Advocate, confirming the value of an authentic oenological masterpiece.
Awards
-
2021
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
93/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2021
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2021
96/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2021
97/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2021
93/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2021
4Italian Sommelier Association (AIS) guide
-
2021
96/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1141
- Oenologist: Carlo Ferrini
- Bottles produced: 2.500.000
- Hectares: 235
Francesco Ricasoli, current owner and President of the company, has generated new ideas and concepts to render the vineyards sustainable. The ongoing study of soil types and the clonal selection of the Brolio Sangiovese are among his greatest passions, and he has totally renovated the vineyards and completely mapped them. The new wines are therefore the expression of research carried out with the same scientific rigor of his illustrious ancestor but with a contemporary spirit, like a runner receiving the baton and carrying it forward with renewed energy. Read more
| Name | Ricasoli 1141 Chianti Classico Gran Selezione Gaiole Roncicone 2021 |
|---|---|
| Type | Red still |
| Denomination | Chianti Classico DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Ricasoli 1141 |
| Story | History and curiosities This prestigious wine is produced in Gaiole in Chianti at the Barone Ricasoli winery, which has been linked to Brolio Castle since 1141. The result of careful research aimed at enhancing the various micro-terroirs, this exceptional Gran Selezione cru expresses the true essence of Sangiovese. The grapes ripen at an altitude of 320 metres on Pliocene marine deposits rich in fossils. Despite a 2021 vintage marked by frost and drought, the impeccable production care resulted in an impressive 97+ points from Wine Advocate, confirming the value of an authentic oenological masterpiece. |
| Origin | Gaiole in Chianti, Tuscany, Italy |
| Climate | Altitude 320 m a.s.l.; highly variable weather patterns with overall average temperatures and short, intense rainfall, particularly in June. |
| Soil composition | Marine deposits of Pliocene origin, with sands and sea-smoothed stones; at depth, clay with a good organic matter content; on the surface, marine fossils and lignite; on gentle slopes, near clay-limestone soils. |
| Cultivation system | Spurred cordon |
| Plants per hectare | 6,600 |
| Harvest | Late September (27 September) |
| Fermentation temperature | 24 to 27 °C |
| Fermentation | About 14–16 days |
| Production technique | Destemmed grapes fermented in truncated conical stainless steel tanks with selected yeasts, with daily punch-downs and maceration on the skins; ageing in 500-litre oak tonneaux. |
| Wine making | Destemmed grapes fermented in 100-hl truncated-conical stainless steel tanks with selected yeasts, at 24–27 °C, with daily punch-downs and maceration on the skins for approximately 14–16 days; followed by ageing for 22 months in 500-litre tonneaux (30% new and 70% second-fill) and bottling after ageing. |
| Aging | Aged for 22 months in 500-litre tonneaux (30% new oak and 70% second-fill), then bottled after ageing. |
| Total acidity | 6.32 gr/L |
| PH | 3.36 |
| Dry extract | 27.88 gr/L |
| Allergens | Contains sulphites |